California.  State  Market 
CoEimission. 

Asparagus  in  California. 
1916 


Edward   J.   Wickson 


MAIN  1-lBRAKY-AGRlCUL.TUftE  D£|»T 


/  GIFT 

JUL  25  1918 

State  Commission  Market  of  California 

Harris  Weinstock  Kd^ar  Allen  Forbes 

Sute  Market  Director  Secretary 

606   Underwood  Building,  525  Market  Street 


San  Francisco,  California 


BULLETIN  No.  1 


Asparagus  in  California 


THE  CULTURE,  iMARKETING 
PROBLEMS  AND  HISTORY 


COMPILED  UNDER  THE  DIRECTION  OF^THE 
STATE  MARKET  DIRECTOR 

BY 

W.  F.  BAILEY 


CALIFORNIA 

STATE  PRINTING  OFFICE 
1916 


23241 


ULTUK«  D 


-1 


Abstracts   from  Assembly   Bill   No.   318    (Chapter  713),    approved 
June  10,  1915,  being: 

An  act  to  provide  for  the  creation  of  the  State  Commission  Market,  and  the  organiza- 
tion thereof,  to  carry  on  the  business  of  receiving  from  the  producers  thereof,  the 
agricultural,  fishery,  dairy  and  farm  products  of  the  State  of  California  and 
selling  and  disposing  of  such  products  on  commission,  creating  the  "State  Com- 
mission Market  Fund"  and  appropriating  money  therefor. 

SECTION  1.  There  is  hereby  created  the  State  Commission  Market,  a  state  organi- 
zation, to  carry  on  the  business  of  receiving  from  the  producers  thereof,  the  agricul- 
tural, fishery,  dairy  and  farm  products  of  the  State  of  California  and  the  selling  and 
disposing  of  the  same  on  commission,  as  herein  provided. 

SEC.  2.  The  State  Commission  Market  shall  be  under  the  management  and  con- 
trol of  a  governing  body  of  one  person,  to  be  known  as  the  State  Commission  Market 
Director,  who  shall  be  appointed  by  the  Governor  of  the  State  of  California. 

SEC.  3.  The  Commission  Market  Director  shall  establish  and  maintain  in  any 
and  all  cities  and  towns  in  the  State  where  and  when  the  conditions  are  in  his 
judgment  most  suitable,  depots  or  stations  to  be  used  as  commission  markets,  for 
the  receiving,  care,  sale  and  distribution  of  the  agricultural,  fishery,  dairy  and  farm 
products  of  California,  and  the  director  shall  establish  and  maintain  an  executive 
office  or  headquarters  at  Sacramento. 

***** 

SEC.  5.  All  producers  of  agricultural,  dairy  or  farm  products,  or  products  manu- 
factured or  processed  therefrom,  or  fishery  products,  which  shall  have  been  grown, 
raised,  produced,  processed  or  manufactured  within  the  State  of  California,  or 
caught  in  the  territorial  waters  thereof,  shall  have  the  right  to  consign  and  deliver 
such  products  to  the  State  Commission  Market,  at  any  of  its  depots  or  branches,  for 
sale  and  distribution. 

SEC.  6.  The  State  Commission  Market  shall  receive  and  care  for  all  produce 
consigned  and  delivered  to  it  under  the  provisions  of  this  act,  and  shall  sell  and 
distribute  to  dealers,  consumers  and  all  buyers  such  products  to  the  best  possible  ad- 
vantage of  the  producer  ;  and,  to  the  end  that  the  State  Commission  Market  be  self- 
supporting,  shall  charge  a  commission  for  the  handling  of  all  products  in  an  amount 
which  in  the  judgment  of  the  director  is  just  and  reasonable.  All  settlements  with 
producers  shall  be  made  once  a  month  or  oftener,  and  the  market  shall  retain  the 
commission  charged. 

***** 

SEC.  8.  The  market  shall  have  a  bureau  of  correspondence  for  gathering  and 
disseminating  information  on  all  subjects  relating  to  the  marketing  of  California 
products,  and  shall  issue  booklets  thereon,  and  by  every  practicable  means  keep  the 
producers  informed  of  the  supply  and  demand  and  at  what  market  their  products  can 
best  be  handled. 

*  *  *  *  * 

SEC.  16.  The  director  shall  make  and  submit  to  the  Governor,  on  or  before  the 
first  day  of  December  of  each  year,  a  report  containing  a  full  and  complete  account  of 
its  transactions  and  proceedings  for  the  preceding  fiscal  year,  together  with  such 
other  facts,  suggestions  and  recommendations  as  may  be  deemed  of  value  to  the 
people  of  the  State. 


CONTENTS. 


ABSTRACT  OF  ACT  CREATING  STATE  COMMISSION  MARKET 2 

INTRODUCTION 4 

CULTURE 5 

HISTORY  OF  ASPARAGUS C 

FOOD  VALUE  AND  CHEMICAL  ANALYSIS 8 

PRODUCTION-  IN  CALIFORNIA 8 

MARKETING  EASTERN  SHIPMENTS 9 

MARKETING  IN  SAN  FRANCISCO 10 

THE  CANNING  INDUSTRY 12 

RECOMMENDATIONS    15 

APPENDIX  A— Wholesale  prices— San  Francisco,  Season  1915 17 

APPENDIX  B— Wholesale  prices — Los  Angeles,  Season  1915 _—  20 

APPENDIX  C — Retail  prices,  Sacramento — Season  1915 21 

APPENDIX  D— New  York  Market 21 

APPENDIX  E — Receipts   in   San   Francisco 22 

APPENDIX  F — List  of  Firms  and  Canneries  in  California  Packing  Asparagus  23 

APPENDIX  G — Acreage  and  Production  of  Japanese  Growers 23 


572254 


ASPARAGUS  IN  CALIFORNIA. 

Introduction.  The  introduction  of  asparagus  into  California  as  a 
commercial  proposition  dates  back  to  the  early  'seventies.  No  records  of 
its  early  history  in  this  State  are  available.  It  commenced  to  be  men- 
tioned in  the  market  reports  in  1875. 

Originally  the  " green"  varieties  were  the  only  ones  known;  in  fact, 
the  "white"  is  a  California  evolution,  an  improvement  on  the  "Eastern 
green."  This  development  was  the  result  of  efforts  made  by  the  Cali- 
fornia canneries  to  find  a  stalk  that  would  be  less  liable  to  bruises  and 
abrasions  in  the  canning  process.  General  report  credits  the  experi- 
mental work  that  brought  about  the  discovery  of  the  new  variety  to  Mr. 
R.  Hickmott,  the  pioneer  asparagus  canner,  of  whom  further  mention  is 
made  in  the  section  on  canning. 

The  first  attempts  to  raise  asparagus  on  a  large  scale  in  this  State 
were  made  at  Milpitas,  Santa  Clara  County.  The  fields  in  the  Sacra- 
mento and  San  Joaquin  delta  date  back  to  1890-95.  While  asparagus 
does  fairly  well  in  all  parts  of  the  California  lowlands,  it  is  on  the 
formerly  overflowed  and  reclaimed  lands  of  the  Sacramento  and  San 
Joaquin  delta  that  it  does  its  best.  It  is  here  that  asparagus  seems 
to  find  the  most  congenial  soil  and  climate.  In  no  other  place  in  the 
world  has  it  thus  far  been  possible  to  equal  the  production  of  this  section, 
either  in  quality  or  quantity.  Nowhere  else  in  the  West  is  it  grown  to 
any  great  extent.  The  output  from  fields  in  other  localities  is  inci- 
dental to  and  in  connection  with  truck  gardening  for  local  consumption. 

In  the  triangle  between  the  cities  of  Sacramento,  Stockton  and  Benicia, 
there  are  approximately  35,000  acres  devoted  to  its  growth.  These  lands, 
as  previously  stated,  were  formerly  overflowed  lands,  covered  during  the 
soring  floods,  and  locally  known  as  "tule  lands,"  being  considered 
almost  worthless.  In  the  last  thirty  years,  reclamation  work  has  resulted 
in  levees  that  protect  them  from  overflow  and  in  their  being  drained  and 
otherwise  improved,  so  that  today  the  raw  unplanted  land  is  worth  $150 
to  $300  an  acre.  Nearness  and  accessibility  to  river  frontage  and  can- 
neries are  the  principal  factors  in  determining  the  values. 

As  a  rule  the  land  is  owned  by  Americans — whites  of  American  birth 
or  long  residence.  They  seldom  farm  it  themselves,  the  work  being  of  a 
character  that  does  not  commend  itself  to  the  class  owning  the  land. 
Most  of  the  asparagus  land  is  worked  by  tenants. 

Two  systems  of  leasing  are  in  vogue.  One,  the  "long  time"  lease, 
covering  six  to  ten  years,  is  on  the  basis  of  a  cash  rental,  ranging  from 
$16  to  $30  per  acre,  and  averaging  $22.50  per  acre  per  annum.  The  ten- 
nant  usually  plants  his  asparagus  and  his  lease  covers  the  life  of  the 
plant,  or  at  least  the  period  of  its  greatest  production.  The  holders  of 
these  long-term  leases  are  mostly  Portuguese,  who  lease  the  bare  land, 
furnishing  their  own  tools  and  other  equipment. 

The  other  system  is  that  of  annual  leases  on  a  percentage  basis,  under 
which  the  lessee  and  the  owner  divide  the  returns  on  50  and  50  to  67  and 
33  per  cent,  respectively — the  determining  factor  being  the  furnishing  of 


necessary  equipment,  such  as  draft  animals,  tools,  gathering  and  ship- 
ping boxes,  etc.  Thus,  for  a  division  of  50  and  50,  the  owner  would  fur- 
nish everything  but  the  necessary  labor  and  its  keep,  while  on  a  67  and  33 
percentage  basis  the  tenant  would  furnish  everything.  Most  of  these 
short-term  lessees  are  Orientals,  the  proportion  running  Japanese,  50 
per  cent ;  Chinese,  30  per  cent,  with  Portuguese  making  up  practically 
all  of  the  remaining  20  per  cent. 

The  actual  field  labor  is  also  largely  Oriental,  ranging,  Japanese,  50 
per  cent;  Chinese,  30  per  cent,  and  Hindoos,  10  per  cent,  with  a  sprin- 
kling of  Filipinos,  Kanakas,  Mexicans  and  Portuguese.  There  is,  how- 
ever, a  growing  disinclination  to  the  emploj^ment  of  Japanese,  either  as 
lessees  or  laborers;  they  are  seldom  employed  in  the  latter  capacity, 
except  by  their  own  countrymen,  if  other  laborers  can  be  obtained. 

Culture.  As  a  rule  asparagus  is  raised  from  plants  one  and  two 
years  old,  grown  in  nurseries,  though  there  have  been  cases  of  successful 
fields  where  the  plants  were  grown  from  seed  direct.  It  requires  about 
4,000  plants  to  the  acre.  These  cost  from  $3.50  to  $4  per  thousand. 
They  are  put  in  rows  7  feet  apart  and  14  to  18  inches  apart  in  the  row. 

The  soil  needs  to  be  thoroughly  prepared — deeply  plowed  and  well 
harrowed.  Freedom  from  weeds  is  essential.  Irrigation  is  not  required, 
as  the  crop  is  harvested  before  the  moisture  is  out  of  the  ground,  it  being 
conserved  by  frtfuient  cultivation.  When  the  asparagus  season  ap- 
proaches, the  flops  are  plowed  into  ridges,  burying  the  plants  to  a  depth 
of  from  12  to  20  inches.  The  hollows  between  the  ridges  are  kept  mellow 
by  being  frequently  disced.  The  harvest,  or  cutting  season,  commences 
about  the  first  of  March  and  lasts  until  about  the  first  of  July.  Weather 
conditions  have  a  great  influence,  not  only  on  the  time  when  the  season 
opens,  but  also  on  the  character  and  quantity  of  the  yield,  more  espe- 
cially during  the  earlier  part  of  the  season.  The  fields  are  gone  over 
daily.  The  sprouts,  6  to  9  inches  long,  are  cut  as  soon  as  the  tip  appears 
above  ground.  A  shovel-shaped  tool  about  2  inches  wide  at  the  cutting 
end  and  about  2  feet  long,  with  a  wooden  handle,  is  used  in  cutting, 
which  is  done  5  to  8  inches  below  the  surface. 

If  the  sprouts  are  allowed  to  remain  uncut  and  exposed  to  the  sun  and 
wind,  they  deteriorate  very  rapidly  and  lose  not  only  the  blanched  or 
white  appearance,  but  also  lack  weight  and  flavor  and  become  tough  or 
woody.  Twenty-four  hours  exposure  gives  a  decided  green  tinge  to  the 
shoots,  which  in  that  length  of  time  wrill  be  4  to  6  inches  above  ground. 
This  loss  in  color  is  a  detriment  in  marketing,  the  demand  being  for  a 
r^re  white  stalk.  There  is,  however,  a  tendency  toward  a  stalk  with  a 
slight  tinge  of  green,  and  in  fact  some  connoisseurs  claim  that  the 
exposure  to  the  air  which  gives  the  green  tinge  imparts  a  finer  flavor  and 
makes  it  preferable  to  the  pure  white. 

As  soon  as  cut  the  sprouts  are  gathered  and  hauled  off  the  field,  care 
being  taken  to  avoid,  so  far  as  practicable,  exposure  to  the  sun  and  wind. 
They  are  taken  to  the  washing  shed  and  washed  to  remove  all  soil; 
then  they  are  arranged  with  heads  together,  trimmed  to  a  uniform 
length  of  7  inches,  neatly  arranged  in  two  layers  in  "lug"  boxes  and 
are  ready  for  shipment  to  the  market. 


2—23241 


Each  lug  box  contains  a  net  weight  of  from  45  to  50  pounds,  their 
gross  weight,  including  a  temporary  cover,  being  about  12  pounds 
higher.  These  lug  boxes  constitute  the  unit  in  general  use  in  California, 
although  there  are  some  small  boxes  containing  30  pounds  and  a  large 
one  that  holds  60  pounds.  The  standard  box  is  the  one  holding  from 
45  to  50  pounds.  Shipments  to  the  canneries,  being  loosely  packed,  run 
45  pounds;  those  going  to  the  markets  approximate  the  higher  amount. 

The  asparagus  stalks  in  a  well-tilled  field  will  run  about  as  follows, 
as  to  size : 

f  inch  and  under  (in  diameter) 30  per  cent. 

I  to  i  inch  (in  diameter)- 50  per  cent. 

Over  1  inch  (in  diameter) 20  per  cent. 

It  is  not  customary  to  attempt  to  segregate  the  stalks  by  size  or  to 
otherwise  grade  the  asparagus  for  the  market.  Shipping  according  to 
the  run  of  the  field  is  the  rule. 

Field  laborers  are  paid  70  cents  per  hundred  pounds  or  30  cents  a  box 
for  cutting.  Those  engaged  in  hauling,  washing,  boxing,  etc.,  receive 
$30  to  $45  per  month  and  "found." 

The  production  runs  from  nothing  the  first  year  to  25  to  50  boxes  per 
acre  the  second,  50  to  100  the  third  and  100  to  150  thereafter,  up  to  the 
eighth  or  ninth  year,  when  the  plants  begin  to  run  down  and  lose  their 
virility.  As  a  rule  the  canneries  will  not  Accept  asparagus  cut  from 
fields  nine  years  old  and  over,  though  it  is  not  unusual  for  fair  aspar- 
a SHIS  to  be  obtained  for  three  or  four  years  longer.  The  stalks,  however, 
deteriorate  after  nine  years,  being  both  smaller  and  tougher,  and  not 
infrequently  develop  a  tendency  to  bitterness. 

It  has  been  found  that  the  San  Joaquin  delta  lands  produce  but  60  per 
cent  as  much  as  those  of  the  Sacramento  delta.  The  San  Joaquin  sec- 
tion has  a  lighter  soil  with  more  humus  than  the  Sacramento  soils, 
which  are  heavier  and  are  more  sedimentary,,  partaking  of  the  nature 
of  adobe. 

It  may  be  noted  in  this  connection  that  scientific  observation  has  re- 
sulted in  the  division  of  asparagus  plants  into  "male"  and  "female." 
The  male  is  the  more  vigorous  grower,  more  productive  and  of  longer 
life  than  the  female.  This  distinction  is  now  recognized  by  the  prac- 
tical growers,  who  resort  to  the  "female"  plant  for  their  seeds. 

There  are  two  enemies  of  asparagus  that  are  to  be  feared.  These  are 
the  asparagus  beetle,  a  European  importation,  and  rust,  a  fungous  growth 
that  turns  the  sprouts  to  a  rusty  brown  and  renders  it  unfit  for  con- 
sumption. Fortunately  both  of  these  pests  are  easily  controlled  under 
modern  culture  methods  and  neither  of  them  have  any  foothold  in  Cali- 
fornia. This  is  probably  due  to  the  vigilance  of  the  growers.  Twenty 
years  ago  a  large  acreage  in  asparagus  near  Milpitas  became  infected 
with  rust,  with  the  result  that  the  growing  of  asparagus  in  that  vicinity 
was  abandoned. 

History.  According  to  the  botanist,  asparagus  is  a  member  of  the 
liliaceous  family  of  plants,  of  which  there  are  about  1,000  members, 
including  the  lily,  violet,  onion,  etc.  They  also  tell  us  that  it  is  one  of  a 


genus  of  150  species,  a  perennial  herb,  native  to  the  temperate  regions 
of  Asia,  Europe  and  especially  Great  Britain. 

The  Century  Encyclopedia  states  the  presumptive  origin  fo  have  been 
Persia,  but  in  this  it  stands  alone,  as  other  authorities  agree  on  its  Euro- 
pen  n  nativity. 

The  word  "asparagus"  comes  from  the  Greek,  its  derivation  being 
unknown.  Until  within  the  last  hundred  years  its  English  name  was 
sparrow-grass  or  sparegrass,  the  presumption  being  that  this  name  was 
due  to  the  fondness  of  sparrows  and  other  birds  for  the  seeds,  when  ripe. 
In  Italian  it  is  known  as  Sparagi,  practically  the  same  name  by  which 
it  was  known  in  the  days  of  the  Caasars.  In  French  it  is  Asperge,  and  in 
Spanish  Esparrago. 

Its  history  has  been  traced  back  2,000  years.  It  was  known  to  the 
Greeks  and  is  mentioned  in  their  writings.  Frequent  reference  is  made 
to  it  in  early  Roman  literature.  Cato,  about  the  beginning  of  the  Chris- 
tian era,  wrote  at  considerable  length  as  to  the  proper  method  of  its 
cultivation.  Another  writer  (Pliny)  at  about  the  same  period  gave  his 
omnicn  that  it  was  worthy  of  the  gardener's  most  careful  consideration. 
Thirteen  hundred  years  ago  it  was  mentioned  as  a  certain  cure  for 
toothache. 

There  are  numerous  varieties.  A  bulbous  species  is  cultivated  in 
nbina  and  Japan,  where  its  roots  or  bulbs  are  considered  a  great  deli- 
cacy. This  variety  is  now  under  trial  cultivation  by  the  United  States 
Acclimatization  Station,  with  a  view  of  testing  its  value  as  a  food  plant. 
Other  varieties  are  cultivated  for  their  beauty,  such  as  the  well-known 
-Asparagus  fern.  Another  variety,  closely  resembling  the  ordinary  or 
edible,  is  extremely  bitter. 

The  common,  or  Asparagus  offiicinatfis,  is  the  only  variety  used  as  food 
in  America  or  Europe.  This  has  been  developed  from  its  original  wild 
form,  in  which  "the  sprouts  are  the  size  of  a  goose-quill  and  the  plants 
a  foot  high,"  to  sprouts  averaging  half  an  inch  in  diameter  and  in  some 
plants  as  much  as  an  inch  and  a  half;  full-grown  plants  four  feet  high 
are  not  uncommon  in  California  fields. 

As  mentioned  above,  asparagus  is  a  native  of  the  temperate  regions  of 
Asia  and  Europe,  its  favorite  habitat  being  the  banks  of  streams,  the 
seaside  and  marshes.  It  has  been  found  on  the  steppes  of  Russia,  grow- 
ing so  luxuriantly  as  to  drive  out  other  vegetation  and  providing  a  for- 
age for  cattle,  who  eat  it  with  avidity.  On  the  English  coasts  it  has  been 
found  growing  among  the  cliffs  where  there  was  but  little  soil.  It  can  be 
said  to  have,  in  its  wild  condition,  a  decided  predilection  to  sandy  soil 
where  there  is  an  excess  of  moisture. 

Apparently  there  is  no  record  of  the  introduction  of  asparagus  into 
America ;  yet  introduced  it  must  have  been,  as  it  is  not  indigenous  here. 
It  evidently  must  have  been  brought  over  at  a  very  early  date,  presum- 
ably by  English  colonists,  as  it  is  mentioned  as  one  of  the  English  vege- 
tables that  were  doing  well  in  the  Virginia  plantations  in  1649. 

While  not  nearly  so  generally  used  as  some  of  our  vegetables,  it  is 
universally  known  and  grown  in  every  part  of  the  country.  Its  use  is 
on  the  increase,  an  important  factor  in  bringing  this  about  being  the 
great  improvement  that  has  resulted  from  tin1  methods  of  growing  in 
vogue  in  California,  and  the  high  grade  of  the  output  from  the  State, 
both  fresh  and  canned. 


Food  Value  and  Chemical  Analysis.     A  chemical  analysis  of  the 
fresh  asparagus  stalks  shows  the  following  component  factors : 


Edible  shoots                                 Per  cent 

Ash 

Per  cent 

Water                                                        93.0 

Potash                   _  _    _ 

31.0 

Fat                                                              0.3 

Soda                     _______ 

12.0 

Sugar                                                          0.4 

Lime                         ______ 

10.0 

Cellulose                              *'                   2.3 

Magnesia    __  _  _           _        

5.0 

Nitrogeneous  matter                            2  0 

Iron  oxide 

3.0 

Nonnitrogcneous  matter                      1  3 

Phosphoric  acid 

20.0 

Ash                                                              0.7 

Sulphuric  acid  __    — 

6.0 

Silica 

13.0 

100.0 

100.0 

This  evidences  that  the  general  impression  as  to  the  great  food  value 

-  of  asparagus  is  erroneous.    In  fact  it  is  of  but  secondary  value,  but  com- 
ing as  the  first  spring  vegetable,  when  the  system  and  appetite  demand 
fresh  foods,  it  fills  a  demand  and  its  use  should  be  encouraged.     In  its 

^cooked  condition  it  is  extremely  easy  and  quick  of  digestion. 

Another  use  of  asparagus  is  in  the  production  of  a  fermented  alcoholic 

-  beverage  known  as  ' '  asparagus  gin. ' '    This  is  a  new  industry  recently 
introduced  in   California.     The  fresh  stalks  are  used  in  the  process. 
Some  50,000  pounds  were  used  in  this  way  in   1915.     In   Europe  a 
beverage  having  some  of  the  characteristics  of  coffee  is  made  from  the 
ripe  asparagus  berries.     So  far  as  known,  the  process  has  not  been  tried 
in  this  country. 

For  many  years  and  until  comparatively  recently,  the  roots,  sprouts 
and  berries  were  held  to  have  valuable  medicinal  properties.  The  roots 
were  used  as  an  aperient  and  the  sprouts  and  berries  as  a  diuretic.  A 
crystalline  substance  called  "asparagine"  was  obtained  from  the  plant 
and  widely  used  by  the  medical  profession  in  diseases  of  the  urinary 
organs.  Its  use  is  no  longer  recognized  by  the  profession,  as  other 
specifics  have  proven  of  greater  value. 

Production  in  California.  Asparagus  can  be  grown  in  every  county 
in  California,  and  it  should  be  a  factor  in  the  "truck  patch"  of  every 
farmer  and  suburban  resident  in  the  State,  not  only  as  a  valuable  addi- 
tion to  the  food  resources,  but  also  on  account  of  the  ease  of  cultivation 
and  good  returns  it  gives  for  the  small  amount  of  space  and  labor  it 
requires. 

Commercially  it  is  grown  as  an  adjunct  to  a  majority  of  market 
gardens,  the  output  being  marketed  locally.  No  records  are  available  of 
this  production,  but  in  the  aggregate  it  amounts  to  considerable. 

In  the  Imperial  Valley  quite  a  large  acreage  has  been  planted  to 
asparagus  of  the  green  or  palmetto  variety.  As  yet  these  fields  are  not 
in  full  bearing,  although  a  considerable  quantity  from  that  locality  is 
shipped  both  to  southern  California  and  to  eastern  markets.  Its  season 
begins  about  ten  days  earlier  than  that  of  northern  California.  There 
~^  seems  to  be  no  disposition  to  raise  cannery  stock — that  is,  the  white 
/  varieties — presumably  owing  to  the  absence  of  any  canneries  to  utilize 
J  the  output.  As  yet  the  production  has  not  assumed  proportions  suffi- 
ciently large  to  warrant  specializing  in  railroad  and  express  companies 
records,  and  consequently  no  figures  are  available  as  to  output. 


9  — 


The  great  production  of  the  State  comes  from  the  delta  regions  of  the 
Sacramento  and  San  Joaquin  rivers.  Here  some  35,000  acres  are  devoted' 
to  asparagus  culture. 

The  known  production  of  asparagus  in  California  for  the  season  of 
1915  was  approximately  as  follows : 


Pounds. 

Received  at  San  Francisco 18,802,800 

Less  canners'  purchases,  San 

Francisco  '. 6,749,400 

Less  shipped  from  San  Fran- 
cisco _  2,292,400 


Pounds. 


Per  cent. 


9,041,800 


Freight  and  express  shipments  to  State  points 

Freight  and  express  shipments  to  Eastern  points 

Absorbed  by  canneries 39,670,405 


9,761,000 
1,060,000 
9,000,000 


59,491,405 


100 


This  production  netted  the  growers  about  2^  cents  per  pound,  or 
$1,600,000,  the  greater  part  of  which  came  from  points  outside  of  the 
State  as  representing  consumption  of  Eastern  shipments  and  the  canned 
product,  most  of  the  latter  being  shipped  out  of  the  State. 

Production  has  just  about  kept  pace  with  the  consumption.  The 
demand  for  both  the  fresh  and  canned  is  susceptible  of  almost  unlimited 
growth.  With  systematic  promotion  the  demand  can  readily  be  greatly 
increased,  as  can  also  the  acreage  and  production. 

Eastern  Shipments.  The  Eastern  market  demands  a  green  aspar- 
agus and  the  bulk  of  shipments  are  accordingly  made  of  the  palmetto  or 
green  variety. 

Eastern   Shipments  of  California   Asparagus  for  the  Season  of  1915. 


In  carload  lots 

In  mixed  carloads 

Number 
of  cars 

Pounds 

Number 
of  cars 

Pounds 

By  express 

72 

357 

1,440,000 
7,140,000 

4 

17 

80,000 
340,000 

By  freight  (refrigerated) 

Totals    _ 

429 

8,580,000            21 

420,000 

Grand  total— 450  cars;  9,000,000  pounds. 


Destination  (pounds) 


Chicago 

NewYotk 

Express  shipments 

152,000 

1,368,000 

Freight  shipments  _ 

1,496,000 

5,984,000 

—  10  — 

The  first  shipment  of  the  season  reached  New  York  February  25th 
and  was  sold  at  $15  to  $20  per  dozen  bunches  of  2J  pounds  each.  This 
shipment  was  the  first  asparagus  in  the  Eastern  market,  outside  of  a 
very  insignificant  quantity  grown  under  glass. 

In  1915  asparagus  from  South  Carolina  appeared  in  the  New  York 
market  during  the  week  of  March  12th;  shipments  from  Georgia,  the 
next  earliest,  during  the  week  of  March  27th.  With  their  appearance 
the  price  of  California  asparagus  was  forced  down,  although  it  is  much 
preferred  over  its  competitors.  The  season  in  New  York  lasted  until  the 
end  of  April,  when  locallv-grown  asparagus  came  into  the  market.  [See 
Appendix  D  for  market  quotations.]  The  prices  in  the  New  York 
market  ranged  from  83  cents  a  pound  (paid  for  the  best  of  the  first 
shipment  reaching  there)  to  7  cents  on  a  "poor  lot"  sold  during  the 
week  of  March  27th.  The  average  prices  were  42  to  27  cents  a  pound, 
according  to  quality. 

Eastern  shipments  are  made  in  "cones,"  wooden  boxes  with  a  capacity 
of  12  bunches  or  30  pounds  net ;  frequently,  when  not  bunched,  they  con- 
tain but  26  pounds.  A  supply  of  damp  moss  is  put  in  the  bottom  of  the 
cone  and  waxed  paper  around  the  sides,  which  are  several  inches  higher 
than  the  stalks  are  long,  so  as  to  protect  them.  The  butt  end  is  packed 
down  so  as  to  be  in  contact  with  the  damp  moss,  to  retain  the  freshness 
of  the  asparagus. 

Shipments  are  made  from  Sacramento,  Walnut  Grove,  Antioch  and 
San  Francisco.  - 

Market  Conditions  at  San  Francisco.  During  the  season  of  1915 
there  were  received  at  San  Francisco  321,048  boxes  of  asparagus,  con- 
taining approximately  16,052,800  pounds.  This  was  brought  from 
points  on  the  Sacramento,  San  Joaquin  and  Mokelumne  rivers  by  steam- 
boats of  the  three  established  lines,  i.  e.,  Southern  Pacific  Company,  Cali- 
fornia Transportation  Company  and  California  Navigation  Company. 

Approximately  5,000  boxes  were  shipped  from  the  San  Joaquin  sec- 
tion of  the  delta  to  one  of  the  San  Francisco  canneries  by  rail.  There 
were  also  60,000  to  70,000  (say  65,000)  boxes  brought  from  points  on 
the  Sacramento  and  San  Joaquin  rivers  to  Oakland  direct,  these 
shipments  being  divided  between  the  retail  market  and  canneries  in 
Oakland. 

The  prevailing  freight  rate  is  8J  cents  per  box,  with  an  added  charge 
of  1  cent  for  returning  boxes  empty.  This  indicates  that  the  business  is 
worth  some  $40,000  per  annum  to  the  transportation  companies. 

In  addition  to  the  above  there  is  some  locally-grown  asparagus 
brought  into  the  city  from  points  in  Alameda  County,  notably  Bay 
Farms  Island,  and  points  on  the  "Peninsula,"  but  these  in  the  aggregate 
are  a  negligible  quantity  and  are  absorbed  by  the  local  dealers. 

The  San  Francisco  market  absorbs  daily  from  1,500  boxes,  during 
the  earlier  part  of  the  season,  to  1,000  after  the  novelty  has  worn  off. 
The  cities  of  Oakland,  Berkeley,  Alameda  and  San  Jose  take  from  1,200 
to  800  more,  the  receipts  over  these  figures  being  divided  between  the 
canneries  located  in  the  city  and  the  commission  and  jobbing  houses 
which  do  a  shipping  trade.  Actual  figures  as  to  the  division  of  the  1915 


—  11  — 


receipts  are  not  available,  but  the  following  estimate  is  thought  to  closely 
approximate  it. 


Boxes 

Pounds 

Per  cent 

Retail  trade,  San  Francisco 

120,000 

6,000,000 

32 

Retail  trade,  Oakland,  etc. 

72,000 

3,600,000 

19 

San  Francisco  and  Oakland  canneries 

134,988 

6,749,400 

36 

Re-shipped  and  through  shipments 

45,848 

2,292,400 

12 

"Dumped" 

3,202 

161,000 

1 

Totals  _. 

376,038 

18,802,800 

Thus  it  will  be  seen  that  the  retail  trade  of  San  Francisco  and  vicinity 
during  the  season  of  1915  absorbed  51  per  cent  of  the  shipments  to  that 
point,  or  some  9,600,000  pounds  of  asparagus. 

[For  range  of  prices  see  Appendix  A.] 

According  to  the  books  of  one  of  the  largest  handlers  of  asparagus  in 
San  Francisco,  the  season  of  1915  business,  as  handled,  averaged  as 
follows : 

Received   by   growers 2^  cents  per  pound  - 

Handling  charges £  cent    per  pound 


Wholesale  price 


3     cents  per  pound 


These  handling  charges  include  10  per  cent  commission,  freight 
charges  of  8J  cents  per  box  on  asparagus  received,  one  cent  per  box  for 
returning  same  empty  and  2J  cents  per  box  for  drayage  from  dock  to 
commission  house  or  jobber.  There  are  some  firms  who  charge  against 
the  grower  ^  cent  a  box  drayage  for  returning  empties  to  the  dock,  but 
it  would  seem  that  the  general  practice  is  to  include  this  in  the  2^  cent 
charge  for  drayage  from  the  dock. 

The  retail  price  varies  according  to  class  of  stores  and  consumers.  It 
is  cheapest  in  the  Chinatown  and  North  Beach  districts,  next  cheapest 
in  the  .Mission  and  the  large  Market  street  markets,  and  highest  in  the 
outlying  districts  and  the  stores  catering  to  the  "gilt-edge"  trade,  in 
the  order  named.  Retail  figures  for  1915  are  not  available,  but  using  one 
day  of  the  present  season  (March  28,  1916),  the  actual  figures  were  as 
follows : 

Market    (wholesale)    quotations. 

$1.2r>  to  .$±."><i  a  box,  with  5  to  5A  cents  a  pound  for  Fancy  or  Graded. 
Retail  prices   (average  of  1<»  stores)   per  pound: 

Fancy,  81-10  cents;  Field  Run,  76-10  cents:  Low  Grade.  ."»  cents.      Kange  of 
prices  from  10  cents  to  3£  cents. 

This  gives  the  following  averages: 


Per  box. 

Received  by  grower $l.(ixo 

Freight  to  San  Francisco .0!»r» 

Ih'aya-e        .<r_'r> 

Commission   merchant  10  per  cent .2(10 

AVbolesale    price   $L'.<Min 

Added  by  retailer__  .    1.3*10 


Retail  price $3.300 


Cents 
l>er  pound. 

3.36 
Otl9 
0.05 

0.40 

LO 
2.60 

6.60 


—  12  — 

In  other  words,  of  the  dollar  paid  by  the  consumer  for  asparagus  on 
that  date,  50  cents  went  to  the  grower,  4  cents  to  the  transportation  and 
drayage  companies,  6  cents  to  the  commission  merchant  and  40  cents  to 
the  retailer. 

The  Canning  Industry.  The  canning  of  asparagus  as  a  commercial 
proposition  is  generally  and  apparently  correctly  credited  to  Mr.  R. 
Hickmott.  This  gentleman  was  employed  in  the  canneries  putting  up 
fruit,  vegetables  and  fish  located  in  the  Sacramento  region  of  the  delta 
for  many  years.  In  1890  he  left  the  position  of  superintendent  of  the 
Capital  Cannery  Company,  Sacramento,  to  engage  in  business  for  him- 
self, devoting  his  attention  to  the  canning  of  asparagus.  His  first 
cannery  was  located  on  Bouldin  Island  near  the  confluence  of  the  Mokel- 
umne  and  San  Joaquin  rivers.  Mr.  Hickmott  is  credited  with  having 
spent  twenty  years  and  $30,000  in  his  experiments  in  connection  with 
the  canning  of  asparagus. 

At  present  there  are  ten  plants  in  California,  all  in  the  Sacramento 
delta  district,  exclusively  engaged  in  the  canning  of  asparagus.  In  addi- 
tion there  are  six  other  plants  engaged  in  this  industry,  but  not  ex- 
clusively. Outside  of  California  there  is  but  one  cannery  (at  Mattituck, 
New  York),  devoted  exclusively  to  asparagus.  Plants  in  New  York, 
Illinois,  New  Jersey  and  Maryland  pack  some  asparagus  as  a  part  of 
their  output,  but  their  combined  total  is  but  a  small  percentage  of  the 
California  pack. 

-As  previously  stated,  about  66.6  per  cent  of  the  asparagus  grown  in 
the  Sacramento  delta  is  purchased  by  the  canneries.  This  amounts  to 
about  39,670,405  pounds. 

The  custom  is  for  the  growers  to  contract  with  the  canneries  for  their 
output,  either  for  the  season  or  for  a  term  of  years.  This  contract 
specifies  as  to  the  character  of  the  sprouts — that  they  shall  be  7  inches 
long,  free  from  abrasions  or  cuts,  and  shall  be  delivered  to  the  cannery 
once  or  twice  a  day  and  on  the  day  cut.  Deliveries  are  to  be  made  either 
at  the  cannery  proper  or  at  some  landing  on  the  river  where  the  cannery 
launch  can  pick  it  up. 

One  usual  feature  of  these  contracts  gives  the  grower  the  privilege  of 
diverting  his  product  from  the  canner  to  either  the  local  or  Eastern 
market  up  to  March  25th,  or  during  the  early  part  of  the  season  when 
high  prices  prevail. 

The  prices  paid  by  the  canneries  range  from  2^  to  4  cents  a  pound, 
according  to  quality  and  local  conditions.  Three  cents  may  be  regarded 
as  being  a  fair  average  price.  For  obvious  reasons  the  canners  are  not 
willing  to  divulge  what  they  do  pay,  but  it  is  known  that  one  cannery 
paid  as  low  as  2.75  cents,  another  2.92  and  a  third  2.98  cents.  Contracts 
made  three  to  five  years  ago  are  on  a  3  to  4-cent  basis.  Those  of  more 
recent  date  run  2f  to  3|-  cents,  evidencing  a  downward  tendency.  This 
undoubtedly  is  the  result  of  local  market  conditions.  Of  late  years  the 
growers'  returns  from  this  source  have  been  from  2-|  to  3  cents,  and 
while  the  amount  sold  locally  is  far  less  than  that  sold  to  the  canneries, 
the  prices  thus  prevailing  have  affected  those  paid  by  the  canneries. 

One  of  the  canneries  raises  all  of  the  asparagus  it  puts  up  ;  another  has 
1,020  acres  planted,  but  a  part  of  its  crop  is  shipped  east  in  a  fresh 
condition. 


—  13  — 

Upon  arrival  at  the  cannery  the  "grass"  is  immediately  put  in  the 
way  of  canning,  it  being  the  practice  of  the  bast  canneries  to  put  it  up 
the  same  day  as  received.  For  this  reason  the  cannery  day  usually 
commences  about  1  p.m.  with  the  morning  receipts  and  continues  until 
the  last  of  the  day's  deliveries  have  been  handled,  usually  about  mid- 
night, though  not  infrequently  the  day  continues  until  3  or  4  o'clock  in 
the  morning.  A  fair  day 's  supply  for  a  large  cannery  is  from  1,000  to 
1,200  boxes,  though  1,500  is  not  abnormal. 

After  passing  on  the  scales  to  determine  their  gross  weight,  the  boxes 
of  asparagus  are  emptied  on  the  sorting  tables,  where  the  stalks  are 
divided  into  the  seven  grades  recognized  by  the  trade,  viz:  "Extra 
Giant,"  "Giant,"  "Mammoth,"  "Large,"  "Medium,"  "Small,"  and 
"Ungraded. "  The  very  best  of  the  stalks  are  turned  over  to  the  peelers, 
who  peel  off  the  skin,  thus  getting  the  finest  appearing  pack,  though  it  is 
a  disputed  question  as  to  whether  in  peeling  some  of  the  aroma  and 
taste  is  not  lost.  The  sorting  is  done  in  * '  cutting  boxes, ' '  wooden  recep- 
tacles holding  about  5  pounds  each.  The  stalks  are  smoothly  laid  in 
the  cutting  box  with  the  heads  in  one  direction  and  their  butt  ends  are 
trimmed  evenly  so  as  to  give  a  uniform  length.  They  are  then  placed  in 
"china  baskets"  holding  about  a  bushel  and  a  half  and  dipped  into  a  vat 
of  boiling  water  (called  a  "blanching  vat")  for  about  5  minutes.  This 
thoroughly  cleanses  them  and  also  softens  the  stalks  so  they  can  be 
handled  without  danger  of  being  bruised  or  broken. 

After  leaving  the  blanching  vat  the  asparagus  is  dumped  on  the  can- 
ning tables.  These  are  about  20  feet  long  and  2J  feet  wide.  Each 
worker,  and  there  are  seven  at  a  table,  has  a  20-inch  porcelain-lined 
sink  set  into  the  table  in  front  of  him.  A  constant  supply  of  clean  cold 
water  fills  these  sinks  and  the  asparagus  is  again  washed  and  picked 
over,  all  broken,  bruised  or  discolored  stalks  being  removed.  Over  the 
canning  tables  are  two  shelves.  On  the  top  one  is  kept  a  supply  of 
empty  cans  and  on  the  lower  are  placed  the  filled  cans.  An  alleyway 
between  the  tables  provides  for  the  passage  of  attendants  who  keep  the 
packers  supplied  with  asparagus  and  empty  cans,  removing  the  filled 
ones.  A  wooden  tray  holding  a  dozen  cans  is  used  in  handling  both 
filled  and  empty  cans.  The  packer  inserts  the  stalks,  butts  down,  in  the 
empty  can,  using  care  to  see  that  they  lie  straight  and  that  the  can  is 
filled  according  to  established  rules — so  many  stalks  according  to  the 
grade.  This  runs  from  8  to  12  for  Extra  Giant,  12  to  15  for  Giant,  18  to 
23  for  Mammoth,  28  to  32  for  Large,  40  to  45  for  Medium,  and  50  to  55 
for  Small.  Short  lengths,  broken  and  irregular  stalks  are  bunched 
together  as  Ungraded  to  the  capacity  of  the  can. 

The  work  of  sorting  and  packing  in  cans  is  largely  done  by  Chinese 
and  Japanese — not  because  of  their  doing  it  any  cheaper  or  better  but 
simply  for  the  reason  that  white  labor  will  not  work  the  irregular  hours, 
hands  in  water  all  of  the  time,  and  with  the  discomforts  that  seem  in- 
separable from  the  short  season  and  crowded  accommodations  available. 

The  work  is  all  done  as  ' '  piece  work. ' '  Usually  it  is  "  farmed  out ' '  to 
a  "boss"  Chinese  or  Japanese,  who  receives  an  average  of  20  cents  a 
dozen  cans  for  handling  the  asparagus  from  the  time  it  is  unloaded  on 
the  receiving  platform  of  the  cannery  in  lug  boxes,  through  the  process 
of  sorting,  blanching,  packing,  etc.,  until  the  cans  are  piled  on  the 


—  14  — 

cooling  platform  ready  for  labeling  and  boxing.  The  supervising, 
inspecting  and  mechanical  work  is  done  by  white  men,  as  is  also  the 
labeling  and  boxing. 

Until  recently,  what  in  trade  parlance  is  known  as  "hole  and  cap" 
cans  were  used.  They  have  a  hole  2T1TS-  inches  in  diameter  in  the  top  of 
the  can  and  are  sealed  by  a  tin  cap  being  soldered  over  the  hole.  It 
required  considerable  skill  and  time  to  pack  a  can  through  this  small 
opening.  More  modern  methods  have  brought  about  the  use  of  the 
"sanitary"  can,  which  comes  to  the  cannery  without  any  top,  making  it 
much  easier  to  clean  and  pack.  It  is  closed,  as  explained  later,  by  hav- 
ing a  top  crimped  on  its  end.  As  each  can  is  filled,  it  is  placed  on  a 
wooden  tray  holding  a  dozen.  These  trays  pass  under  the  eyes  of  an 
inspector  who  sees  that  they  are  properly  packed.  The  trays  then  go  to 
the  "brining  table,"  where  an  ingenious  arrangement  of  twelve  pipes 
automatically  fills  each  can  full  of  a  weak  brine,  a  mixture  of  pure  water 
and  the  best  salt.  The  cans  then  go  to  a  series  of  three  machines 
through  which  they  are  passed  automatically ;  the  top  is  clinched  on  by 
the  clincher,  the  temperature  raised  by  a  steam  bath  so  as  to  drive  all 
air  from  the  can  by  the  exhaust  box,  and  the  edges  of  the  can  and  of 
the  top  are  doubled  together  into  a  hermetical  seam  by  the  seamer.  The 
cans  are  then  placed  in  a  retort,  where  they  are  cooked  for  twenty-five 
minutes  in  a  steam  bath  of  230  degrees  Fahrenheit,  under  a  pressure  of 
7  pounds.  They  are  then  ready  for  the  cooling  platforms  and,  after 
inspection,  are  labeled,  boxed  and  warehoused  for  shipment. 

Shipments  are  made  in  wooden  cases  holding  two  dozen  of  the  ordi- 
nary (2J-pound)  cans  and  four  dozen  of  the  smaller  (1-pound)  size. 
The  total  output  of  the  California  canneries  for  the  last  four  years  has 
been: 

1912 18,000,000  cans 

1913 19,000,000  cans— 723,000  cases 

1914 20,000,000  cans— 708,810  cases 

1915 21,000,000  cans— 800,380  cases 

The  canner's  expenses,  including  cost  of  asparagus,  material  used  in 
canning,  labor,  interest  on  investment  and  freight  from  cannery  to  San 
Francisco  or  Sacramento  (regarding  the  product  loaded  on  the  cars  at 
these  latter  points  as  100  per  cent)  run  about  as  follows : 

Per  cent. 

For   asparagus   - 40 

Cans,  solder,  salt,  etc : 20 

Labor 21 

Labels,  boxes,  lacquer,  etc 4 

Freight  and  drayage 2 

Miscellaneous  expense,  including  interest  on  investment 13 

One  dozen  2J-pound  cans  of  the  Large  White  (the  standard  grade  of 
the  better  sort)  is  sold  by  the  canners  at  $1.90,  or  15.83  cents  per  can. 
The  freight  rate  on  this  to  Chicago  or  New  York  is  62^  cents  per  hundred 
pounds,  or  1^  cents  per  can  by  rail ;  or  40  cents  per  hundred  pounds  by 
rail  and  water  via  Galveston,  equivalent  to  1  cent  per  can.  This  grade 


—  15  — 

sells  at  retail  in  Chicago  or  New  York  at  from  35  to  40  cents  a  can, 
according  to  the  class  of  store.     These  costs  give  the  following: 


Cents 
per  can 

Cents 
per  pound 

Cost  of  asparagus  _____        

7.5 

3.00 

Cost  of  canning         _  ___    _  _        

8.3 

3.32 

Moving  to  New  York  (all  rail)        _ 

1.5 

.60 

Marketing  expense  _  _.  _    

17.7 

7.08 

Cost  to  consumer.-  ___        _____ 

35.0 

14.00 

In  other  words,  it  costs  as  much  to  market  in  Chicago  or  New  York  as 
it  does  to  grow,  can,  and  move  the  asparagus  from  California  to  the 
market. 

Recommendations.  Under  the  act  creating  the  State  Commission 
Market,  it  is  made  a  part  of  the  duty  of  the  Market  Director  to  make 
such  "suggestions  and  recommendations  as  may  be  deemed  of  value  to 
the  people  of  the  State."  In  compliance  therewith  the  following  recom- 
mendations are  made : 

In  connection  with  the  marketing  of  the  asparagus  crop,  it  is  evident 
that  the  growers  are  failing  to  receive  commensurate  compensation ;  that 
there  are  improved  methods  which  would  bring  about  increased  returns 
and,  if  not  reducing  the  price  to  the  consumer,  would  at  least  result  in 
no  increase  in  cost  and  at  the  same  time  facilitate  delivery ;  that  there  is 
an  opportunity  for  material  increase  in  the  consumption  of  asparagus, 
which  must  of  necessity  result  to  the  advantage  of  the  grower. 

The  remedies  for  present  troubles  will  largely  be  overcome  by  co- 
operation on  the  part  of  the  growers,  standardization  of  the  asparagus 
shipments  and  the  establishment  at  San  Francisco,  Los  Angeles  and 
Sacramento  of  a  general  market  at  which  receipts  can  be  handled. 

First,  as  to  Co-operation.  According  to  the  Scientific  American,  there 
are  now  in  existence  some  14,700  co-operative  organizations  in  the  United 
States.  The  asparagus  industry,  like  nearly  all  other  agricultural  occu- 
pations in  California,  is  failing  to  give  adequate  returns  to  the  growers 
on  account  of  unrestricted  and  injudicious  competition  between  pro- 
ducers. As  at  present  conducted,  each  grower  is  attempting  to  perform 
the  dual  role  of  grower  and  seller.  He  is  putting  his  lack  of  experience 
as  a  selling  agent  and  deficient  knowledge  of  market  conditions  against 
the  trained  and  experienced  buyer.  It  is  not  intended  to  convey  the 
impression  that  the  buyer,  whether  he  be  a  jobber,  commission  merchant 
or  cannery  employee,  is  ' '  crooked, ' '  or  that  there  is  any  attempt  or  even 
desire  to  take  advantage  of  the  grower;  but  the  fact  is  that  as  a  class  or 
as  an  individual,  the  buyer  is  successful  in  just  the  degree  that  he  can 
get  his  supply  of  asparagus  at  a  low  price.  It  is  his  business  to  buy 
cheaply,  to  hammer  -the  prices  he  must  pay;  and  if.  as  is  usually  the 
case,  he  is  an  employee  of  some  firm  or  corporation,  his  value  to  his 
employer  and  his  compensation  is  governed  by  the  ability  he  displays  to 
buy  a  little  cheaper  than  is  done  by  competitors.  Under  these  circum- 
stances it  is  but  human  that  the  buyer  should  use  nil  legitimate  means  to 
buy  cheaply.  His  knowledge  of  the  markets,  supply,  demands,  prices, 
etc.,  give  him  an  advantage  over  the  grower. 


—  16  — 

Again,  with  lack  of  co-operation  there  is  bound  to  be  glutting  of  the 
market  and  consequent  low  prices,  if  not  actual  loss  to  the  grower. 
"Without  co-operation,  any  intelligent  effort  to  increase  the  demand  is 
almost  impossible.  Standardization  is  out  of  the  question,  and  to  all 
intents  and  purposes  the  middle  man,  and  not  the  producer  or  consumer, 
is  in  control.  This  condition  would  be  largely  rectified  by  intelligent 
co-operation.  The  grower  would  then  have  an  experienced  represen- 
tative who,  with  control  of  the  crops,  would  meet  the  buyers  on  an 
equality;  and  through  such  agency,  distribution  and  an  increased 
demand  could  be  systematically  worked  out. 

Second.  Standardization  is  called  for  by  all  interested,  except  the 
grower.  The  consumer  is  entirely  willing  and  even  anxious  to  pay  the 
additional  expense  that  this  would  cost ;  the  jobbers  and  commission  men 
are  anxious  for  it  because  of  the  aid  it  would  afford  them  in  selling.  In 
fact,  not  infrequently  the  larger  retailers  and  jobbers  find  it  advisable 
to  go  over  their  asparagus  receipts,  sorting  out  the  various  grades,  and 
the  canner  always  does  so.  In  this  connection  it  is  suggested  that  as 
66  per  cent  of  the  output  is  segregated  by  the  canneries  into  Extra 
Giant,  Giant,  Mammoth,  Large,  Medium  and  Small,  it  would  be  well  to 
adopt  some  such  basis  generally. 

Third.  The  establishment  at  San  Francisco,  Los  Angeles  and  Sacra- 
mento of  general  markets.  The  State  Market  Director  is  not  at  present 
in  a  position  to  make  any  suggestions.  There  are  steps  being  taken  that 
it  is  expected  will  bring  this  about,  but  the  arrangements  have  not  yet 
reached  the  point  justifying  announcement. 

There  is  a  limited  but  remunerative  field  for  the  grower  who  will 
build  up  a  trade  direct  with  the  retailer.  Two  channels  are  open  in  this 
direction — one  through  the  parcel  post  and  the  other  through  the  Wells 
Fargo  Express  service.  Postmasters  in  most  of  the  larger  cities  are  now 
issuing  a  list  of  producers  who  cater  direct  to  the  retail  trade.  The  list 
published  monthly  by  the  postmaster  at  San  Francisco,  for  February, 
1916,  does  not  give  the  address  of  a  single  asparagus  grower.  Corres- 
pondence with  the  postmasters  in  the  various  cities  will  develop  the 
necessary  action  to  have  the  producer  who  is  willing  to  fill  orders  direct 
mentioned  in  future  lists.  No  charge  is  made  for  this  service.  The 
"Wells  Fargo  Express  Company  also  issues  a  pamphlet,  which  is  given 
a  wide  circulation,  containing  the  names  of  growers,  the  prices  charged, 
etc.  An  inquiry  addressed  to  the  traffic  manager  of  this  company  at 
San  Francisco  will  bring  information  showing  just  how  a  grower  can 
secure  the  insertion  of  his  address  in  the  pamphlet.  No  charge  is  made 
for  this  service  by  the  company. 


—  17  — 


APPENDIX   "A." 


Receipts    and    Wholesale    Prices    of    Asparagus,    San    Francisco    Market,    Season    1915, 
as  per  Market  Quotations  of  the  San  Francisco  Chronicle. 


Prices  quoted — per  pound 


Receipts 


Feb.  16  25  to  50  cents 20  pounds. 

Feb.  17  Same    18  pounds. 

Feb.  18  30  to  40  cents 60  pounds. 

Feb.  19  :  20  to  30  cents Heavier. 

Feb.  20  No   quotation  

Feb.  23  10  to  20  cents 250  pounds. 

Feb.  24  Same    250  pounds. 

Feb.  25  10  to  15  cents 300  pounds. 

Feb.  26  Same,  with  Fancy,  17£  cents Slightly  lower. 

Feb.  27  Same    100  pounds. 

Mar.    1  15  to  17£  cents,  with  Fancy,  20  cents 54  pounds. 

Mar.    2  j  10  to  15  cents,  with  Fancy,  17J  cents 215  pounds. 

Mar.    3  12i  to  15  cents,  with  Fancy,  20  cents 119  pounds. 

Mar.    4  Same    _ 115  pounds. 

Mar.    5  Same    Slightly  lower. 

Mar.    6  Same    75  pounds. 

Mar.    8  Same,  with  Fancy,  17i  cents 100  pounds. 

Mar.    9  10  to  12J  cents,  Fancy,  15  cents 500  pounds. 

Mar.  10  Same    Slightly  lower. 

Mar.  11  9  to  12^  cents,  Fancy,  13  to  15  cents .500  pounds. 

Mar.  12  Same    475  pounds. 

Mar.  13  Same    !  475  pounds. 

Mar.  15  6  to  8  cents,  Fancy,  8  to  11  cents 387  pounds. 

Mar.  16  6  to  10  cents,  Fancy,  10  to  12  cents . Heavy  arrivals. 

Mar.  17  5  to  7  cents,  Fancy,  8  to  11  cents 160  pounds. 

Mar.  18  4  to  6  cents,  Fancy,  7  to  9  cents 2,339  pounds. 

Mar.  19  2  to  6  cents,  Fancy,  7  to  9  cents ' 2,234  pounds. 

Mar.  20  i  4  to  6  cents,  Fancy,  7  to  8  cents 2,500  pounds. 

Mar.  22  3  to  5  cents,  Fancy  6  to  7  cents 3,100  pounds. 

(Shipments   by   box  Curing   balance  of  season.) 


—  18  — 


APPENDIX   "A"— Continued. 

Receipts    and    Wholesale    Prices    of    Asparagus,    San    Francisco    Market,    Season    1915, 
as  per  Market  Quotations  of  the  San   Francisco  Chronicle. 


Date 


Prices  quoted — per  box. 


Mar.  23 
Mar.  24 
Mar.  25 


Mar.  26 
Mar.  27 


Mar.  29 
Mar.  30 
Mar.  31 
Apr.  1 


Apr.  2 

Apr.  3 

Apr.  5 

Apr.  6 


Apr.  7 
Apr.  8 
Apr.  9 
Apr.  10 
Apr.  12 


Apr.  13 
Apr.  14 
Apr.  15 
Apr.  16 

Apr.  17 
Apr.  19 


Apr.  20 
Apr.  21 
Apr.  22 
Apr.  23 
Apr.  24 
Apr.  26 
Apr.  27 
Apr.  28 
Apr.  29 
Apr.  30 
May  1 


May  3 

May  4 

May  5 

May  6 


$1.35  to  $1.50  box,  Field  Run. 

$1.50  to  $2.00  box,  Fancy. 

$1.35  to  $1.50  box,  Field  Run. 

$1.50  to  $1.75,  Fancy. 

$1.15  to  $1.40  box,  Field  Run. 

$1.40  to  $1.85  box,  Fancy. 

85  cents  to  $1.00  box  paid  by  canners  buying  in  market. 

Same  for  Field  Run,  Fancy  and  Canners. 

$1.00  to  $1.40  box,  Field  Run. 

$1.40  to  $1.75  box,  Fancy. 

85  cents  to  $1.00  box,  by  canners. 

Same  for  Field  Run,  Fancy  and  Canners. 

Same. 

Same. 

$1.25  to  $1.50  box,  Field  Run. 

$1.75  to  $2.00  box,  Fancy. 

$1.00  to  $1.25  box,  paid  by  canners. 

Same. 

Same. 

Same. 

$1.25  to  $1.50  box,  Field  Run. 

$1.50  to  $1.75  box,  Fancy. 

$1.00  to  $1.25  box,  paid  by  canners. 

Same,  with  Fancy,  $1.75  to  $2.00  box. 

Same,  with  canners  paying  $1.00  box. 

Same,  with  Fancy,  $1.75  to  $2.25  box. 

Same. 

$1.25  to  $1.50  box,  Field  Run. 

$1.75  to  $2.00  box,  Fancy. 

85  to  95  cents  box,  by  canners. 

Same. 

Same. 

Same. 

$1.35  to  $1.60  box,  Field  Run. 

$1.85  to  $2.25  box,  Fancy. 

Same. 

$1.25  to  $1.50  box,  Field  Run. 

$1.75  to  $2.00  box,  Fancy. 

$1.00  box,  paid  by  canners. 

Same  prices. 

Same. 

Same,  Field  Run;  $1.25  to  $1.90,  Fancy;  $1.00,  Canners. 

Same,  Field  Run;  $1.25  to  $2.CO,  Fancy;  $1.00,  Canners. 

Same  prices. 

Same,  Field  Run;  $1.60  to  $1.90,  Fancy 

Same  prices. 

Same,  Field  Run;  $1.60  to  $1.85,  Fancy 

Same,  Field  Run;  $1.75  to  $2.25,  Fancy 

Same,  Field  Run;  $1.75  to  $2.00,  Fancy 

$1.25  to  $1.50  box,  Field  Run. 

$1.75  to  $2.25  box,  Fancy. 

$1.00  box  paid  by  canners. 

Same,  Field  Run;  $1.75  to  $2.50,  Fancy 

Same  prices. 

$1.50  to  $2.00  box,  Field  Run. 

$2.25  to  $2.75  box,  Fancy;  Canners  out. 

Same,  Field;  $3.00  box,  Fancy;  Canners  out. 


85  to  95  cents,  Canners. 

Canners,  same. 
Canners,  same. 
75  to  85  cents,  Canners. 


same,  Canners. 


—  19  — 


APPENDIX   "A"— Continued. 

Receipts    and    Wholesale    Prices    of    Asparagus,    San    Francisco    Market,    Season    1915, 
as  per  Market  Quotations  of  the  San   Francisco  Chronicle. 


Date 


Prices  quoted — per  box. 


May  7 
May  8 

May  10 

May  11 
May  12 
May  13 
May  14 
May  15 
May  17 
May  18 
May  19 
May  20 
May  21 
May  22 
May  24 
May  25 
May  26 
May  27 
May  28 
May  29 


June 
June 
June 
June 
June 
June 
June 
June 
June  10 
June  11 
June  12 
Juno  14 
June  15 
June  16 
Juno  17 
June  18 
June  19 
June  21 
June  23 
June  24 
June  25 
June  26 
June  28 
June  29 
June  30 


July  1 
July  2 
July  3 
July  6 
July  7 
July  8 
July  9 
July  10 
July  12 


Same,  Field  Run;  $2.25  to  $2.50  box,  Fancy;  Canners  out. 

No  quotations. 

$1.50  to  $1.75  box,  Field  Run. 

$2.00  to  $2.25  box,  Fancy;  $1.00  box,  Canners. 

Same  prices. 

$1.50  to  $1.70,  Field;  $1.75  to  $2.25,  Fancy;  $1.00,  Canners. 

Same  prices. 

$1.50  to  $1.70,  Field;  $1.75  to  $2.25,  Fancy;  $1.00,  Canners. 

$1.75  to  $2.00,  Field;  $2.00  to  $2.25,  Fancy. 

Same,  Field;  $2.00  to  $3.00,  Fancy. 

$1.50  to  $2.00,  Field;  $2.00  to  $2.50,  Fancy. 

$1.75  to  $2.00,  Field;  $2.25  to  $2.50,  Fancy. 

Same  prices. 

Same,  Field;  $2.25  to  $3.00,  Fancy. 

$1.75  to  $2.00,  Field. 

Same. 

Same. 

$1.00  to  $1.50,  Field;  $1.75  to  $2.50,  Fancy. 

Same,  Field;  same,  Fancy;  $1.00  to  $1.25,  Canners. 

Same,  Field;  $1.75  to  $2.00,  Fancy;  $1.00,  Canners. 

Same;  $1.00  to  $1.25,  Canners. 

Same  prices. 

Same  prices. 

Same  prices. 

$1.00  to  $1.25,  Field;  $1.25  to  $1.50,  Fancy;  $1.CO,  Canners. 

Same,  Field;  no  Fancy  grade;  90  cents  to  $1.00,  Canners. 

Same,  Field;  $1.25  to  $1.50,  Fancy;  75  to  85  cents,  Canners. 

$1.00,  Field  Run;  $1.50,  Fancy;  75  cents  to  $1.00,  Canners. 

Same  prices. 

$1.00,  Field  Run;  $1.25,  Fancy;  60  to  90  cents,  Canners. 

Same,  75  to  90  cents,  Canners. 

£0  cents  to  $1.00,  Field;  $1.25,  Fancy;  60  to  90  cents,  Canners. 

Same  prices. 

Sr. me;  75  cents  to  $1.00,  Canners. 

Same  prices. 

Same  prices. 

$1.00,  Field;  $1.50,  Fancy;  $1.00,  Canners. 

Same  prices. 

Same  prices. 

Not  enough  in  market  to  quote. 

Not  enough  in  market  to  quote. 

$1.00,  Field;  $1.25.   Fancy;  $1.00,  Canners. 

$1.35,  Field;  $1.50,  Fancy;  $1.00,  Canners. 

Not  enough  in  market  to  quote. 

Not  enough  in  market  to  quote. 

$1.00,  Field;  $1.25  to  $1.35,  Fancy. 

$1.25  to  $1.50,  Field  Run,  with  small  offerings. 

$1.00  to  $1.50,  same. 

$1.00  to  $1.25,  same. 

75  cents  to  $1.00,  same. 

50  cents  to  $1.00,  same. 

50  to  75  cents,  same. 

Same  prices. 

75  cents  to  $1.00;  small  offerings. 

•"id  cents  to  $1.00;  same. 

No  further  quotations. 


—  20 


APPENDIX  "B." 

Wholesale    Prices    of    Asparagus,    Los    Angeles    Market,    Season    1915,    as    per    Market 
Report,    Los   Angeles    Examiner. 


Date, 

Price  per  pound  —  cents 

Comments 

White 

Green 

Feb.  24 

Feb.  25 

Feb.  26 

Feb.  27 

Mar.    1 

Mar.    2,  3,  4 

Mar.    5 

Mar.    6 

Mar.    8 

Mar.    9 __. 

Mar.  10 

Mar.  11 

Mar.  12, 13, 15, 16  __. 

Mar.  17 

Mar.  18 

Mar.  19 

Mar.  20 

Mar.  22 

Mar.  23 

Mar.  24 

Mar.  25,  26,  27    

Mar.  29 

Mar.  30 

Mar.  31 

Apr.    1,2,3,5 


25   to  35 

50   to  60 

25   to  30 

25   to  30 

25   to  30 

25   to  30 

Same   pri 

ces. 

15 

22   to  25 

15 

22   to  25 

15 

22   to  25 

15 

22   to  25 

15 

22   to  25 

15   to  20 

25   to  30 

Same   pri 

ces. 

10"  to  12 

12|  to  15 

Same    pri 

ces. 

8   to  9 

121 

Same    pri 

ces. 

8   to  9 

10  to  m 

Same   pri 

ces. 

5   to  8 

8  to  10 

Same    pri 

ces. 

5  to  8 

8  to  10 

5  to  6 

6  to  9 

Same   pri 

ces. 

5  to  6 

7  to  9 

Apr.    6,7,8,9, 10  __   5  to  6 


Small  shipment  from  Imperial  Valley. 
From  North  and  Imperial  Valley. 


Coming  in  slowly. 
More  coming  in. 

Growing  more  plentiful;  taking  more 
important  place  in  market. 


Supply  increasing  daily. 


Local  Grass  comes  in. 
Much  local  Grass  comes  in. 


Large  supply  local  Grass. 

Large  quantity  daily. 

Large  quantity  received. 

Plentiful    with    wide    range.      Fancy 

Northern,  10  to  12  cents. 
No     Green     quotations     for    balance 


Apr.  12  to  20,  inch 
Apr.  21  to  24,  incl. 
Apr.  26,  27,   28  
Apr.  29,  30  

4  to  8 
4  to  7 
5  to  71 
5  to  8 

Northern  shipments  off. 

May    1  to  8,  incl— 
May  10,  11,  12,  13  __. 
May  14,  15,  17,  18  ... 
May  19,20,21    
May  22  to  31,  incl. 
June    1  to  5,  incl.__ 
June   7,  8 

5  to  9 
5  to  8 
7  to  9 
8  to  8J 
71  to  8 
7J  to  8 
5  to  7 

Shipments  from  North  cut  down. 
Shipments    from    North    low;     local 
Grass  firm  as  result.     • 

June  9 

6  to  7 

June  10,  11,  12  
June  14  to  21,  incl. 
June  22,  23  

7  to  71 

7 
8 

June24_  

9 

June  25  _  _  _ 

9  to  12 

Small  receipts,  little  demimd. 

June  26,  28  __ 

9 

June  29,  30  __ 

10  to  12 

July  1  to  12,  incl. 

10  to  12 

No  further  quotations. 

—  21  — 


APPENDIX  "C. 

ento  Market,  Seas 
Sacramento    Bee. 

Sacramento  wholesale  prices  are  given  as  being  the  same  as  San  Francisco. 


Retail  Prices  Asparagus,  Sacramento  Market,  Season  1915,  as  per  Market  Quotations, 

Sacramento    Bee. 


Date 

Price  per  pound 

Date 

Price  per  pound 

March    6 

25  cents. 

May 

8 

5  to  8  cents. 

March  13 

20  cents. 

May 

15 

6  to  8  cents. 

March  20 

No  quotations. 

May 

22 

6  to  8  cents. 

March  27 

No  quotations. 

May 

29 

6  to  8  cents. 

April      3 

5  to  8  cents. 

June 

5 

6  to  8  cents. 

April    10 

5  to  8  cents. 

June 

12 

6  to  8  cents. 

April    17 

5  to  8  cents. 

June 

19 

6  to  8  cents. 

April    24 

5  to  8  cents. 

June 

26 

$1.50  to  $1.75 

box. 

May        1 

5  to  8  cents. 

July 

3 

$1.50  to  $1.75 

box. 

APPENDIX  "D." 

California  Asparagus  in  the  New  York  Market. 

NEW  YORK,  February  27,  1915. — The  first  California  asparagus  of  the  season 
arrived  here  from  Sacramento  County  by  express  yesterday  and  opened  at  $15  to 
-$20  per  dozen  bunches.  (New  York  correspondence,  Sacramento  Bee,  March  16th.) 

NEW  YORK,  March  6,  1915. — California  asparagus  was  in  active  demand 
•during  the  early  part  of  the  week  ;  readily  commanded  $20  to  $25  a  dozen  bunches. 
Subsequently  the  market  weakened,  and  prices  ranged  from  $12  to  $18  for  the  best. 
Receipts  were  light.  (New  York  correspondence,  Sacramento  Bee,  March  13th.) 

NEW  YORK,  March  13,  1915. — The  California  asparagus  market  was  weaker, 
but  prices  nevertheless  were  good,  the  range  in  the  earlier  part  of  the  week  being 
from  $6  to  $20  per  dozen  bunches.  Toward  the  close  the  best  stock  declined  to 
$15,  while  "loose"  grass  remained  steady  at  $5  to  $10  per  box.  (Cone.)  The 
first  shipment  of  Charleston,  S.  C.,  asparagus  arrived,  but  owing  to  cold  weather 
did  not  sell  as  readily  as  receivers  expected.  The  best  brought  about  the  same  as 
•California.  (New  York  correspondence,  Sacramento  Bee,  March  20th.) 

NEW  YORK,  March  20,  1915. — The  first  solid  car  of  California  asparagus 
arrived  here  yesterday.  Most  of  it  was  consigned  to  New  York  receivers.  There 
was  one  shipment  for  Boston.  The  quality  and  condition  were  very  good.  The 
best  of  the  car  brought  $15  per  dozen  bunches  and  lower  grades  $5  to  $7. 
Charleston,  S.  C.,  asparagus  sold  at  the  same  price  until  the  middle  of  the  week, 
when  values  declined  to  $3  and  $6  per  dozen  bunches.  The  demand  for  California 
asparagus  is  very  active  and  receivers  hope  that  only  good  stock  will  be  shipped, 
and  culls  kept  away  from  the  East.  (New  York  correspondence, 'Sacramento  Bee, 
March  27th.) 

NEW  YORK,  March  27,  1915. — Under  heavy  arrivals  from  all  sections,  California 
asparagus  went  down  this  week  and  prices  closed  considerably  lower.  Carload 
lots  now  arriving  very  liberally.  A  little  of  the  best  brought  $9  to  $10  in  the 
early  part  of  the  week.  Toward  the  close  it  sold  at  $5  and  $6  and  short  grass  at 
*.'l  and  $4.75.  A  small  quantity  of  poor  stock  sold  as  low  as  $2  per  dozen  bunches. 
Georgia  began  shipping,  but  the  stock  was  small,  unattractive  and  neglected. 
Charleston,  S.  C.,  declined  under  heavy  receipts  to  $2  to  $3.50  per  dozen  bunches. 
(New  York  correspondence,  Sacramento  Bee,  April  3d.) 

NEW  YORK,  April  3,  1915. — Owing  to  heavier  receipts,  which  showed  the 
effects  of  rains  and  unfavorable  weather,  the  California  aspai-a-ns  market  wont 
down.  Arrivals  aggregated  about  28  carloads.  Prices  declined  on  Monday  to 
S»5.r»0  and  $7  on  Colossal,  $5.50  to  $6  on  Jumbo,  $4.75  to  $5  on  Extra,  and  $3.50 
to  $3.75  on  Prime.  A  gradual  weakness  developed  from  day  to  day  and  sales  at 
the  close  were  at  $6  on  Colossal,  $4  on  Jumbo,  $3.50  on  Extra,  $3  on  Prime  and 
$2.25  to  $2.50  on  Seconds.  Demand  was  disappointing.  Considerable  South 
Carolina  appeared  and  most  was  badly  graded  and  the  best  seldom  exceeded  $4.50. 
Lower  grades  sold  at  $2  to  $2.50  per  dozen  bunches.  Georgia  grass  was  neglected 


—  22  — 


APPENDIX  "E." 

Receipts     of    Asparagus,     San     Francisco,     Season     1915.     By     Sacramento     and     San 

Joaquin    River    Boats. 


Date 

Number 
boxes 

Date 

Number 
boxes 

February  11     ..  _ 

6 

April  15 

5  005 

February  13               _  . 

4 

April  16 

4  845 

February  16 

20 

April  17 

2  401 

February  17  _        _  _ 

7 

April  18 

3  618 

February  18     _ 

26 

April  19 

561 

February  19     __ 

10 

April  20 

3  963 

February  20     _  _ 

45 

April  21 

3  781 

February  21     _ 

23 

April  22 

9  883 

February  22 

17 

April  23 

2  299 

February  23     . 

55 

April  24 

2  857 

February  24 

238 

April  25 

2794 

February  25 

129 

April  26 

137 

February  26 

234 

April  27 

2805 

February  27 

-  -                        72 

April  28 

2911 

February  28    

186 

April  29 

2652 

March     2   

62 

April  30 

1  176 

March     3 

133 

May      1 

2841 

March     4               _  _ 

559 

May      2 

2884 

March     5    ..  _. 

394 

May      3 

77 

March     6   __ 

511 

May      4 

3549 

March     7    

749 

May      5 

2505 

March     8    __ 

52 

May      6 

3  110 

March     9     

787 

May      7 

1  973 

March   10   

270 

May      8 

1928 

March    11 

2327 

May      9 

2  310 

March    12 

2053 

May     10 

327 

March    13 

1914 

March    14    

2,634 

May     11 

2918 

March    15 

684 

May     12 

4  332 

March   16    

3,481 

May     13 

3533 

March    17    __•_  

3,487 

May     14 

2059 

March   18    _ 

4,377 

May     15 

2658 

March    19 

3579 

May     16 

1539 

March   20       _    _ 

4726 

May     17 

237 

March   21    . 

4200 

May     18 

2982 

March   22 

2287 

May     19 

3935 

March   23     „ 

3686 

May    20 

1  734 

March   24 

6901 

May     21 

1907 

March   25 

4735 

May     22 

2483 

March   26 

2781 

May     23 

1816 

March   27 

4413 

May     24 

399 

March   28   

2,567 

May     25     . 

2,671 

March   29   

535 

May     26        _      _             _      _ 

1,928 

March   30   

-_    _                5,812 

May     27 

2,797 

March   31     __ 

4,712 

May     28                      .      _ 

2,655 

April    1     

5,432 

May     29        .      _ 

2,470 

April    2 

2815 

May    30 

1  148 

April    3  _ 

6,508 

May     31 

1,248 

April    4  I  

5,033 

June     1 

2,887 

April     5 

3,904 

June     2 

2,468 

April    6  _    _ 

3,505 

June     3 

2,321 

April    7  

5,900 

June     4 

1,959 

April    8  

4,300 

June     5        _______ 

2,834 

April    9    

3,792 

June     6        _    _  . 

2,736 

April  10 

3792 

June     7 

9 

April  11  

2,644 

June     8        _      _    _ 

2,373 

April  12 

3334 

June     9 

1,890 

April  13 

3301 

June    10 

1,978 

April  14  _. 

5,558 

June    11  _ 

1,888 

—  23  — 


APPENDIX  "E"— Continued. 

Receipts    of     Asparagus,     San     Francisco,     Season     1915. 

Joaquin    River    Boats. 


By    Sacramento    and     San 


Date 

Number 
boxes 

Date 

Xuml>er 

June    12              _  _              

2,237 

July      9  

524 

June    13        _      _    

1,406 

July    10     ._    

209 

June    14        -_    _ 

342 

July    11  

42 

June    15 

2,333 

July    12 

32 

June    16 

3,378 

July    13 

183 

June    17 

2,264 

July    14 

244 

June    18 

2,822 

July    16        _      _ 

75 

June    19 

1,884 

July    17     . 

87 

June   20 

1,900 

July    20 

80 

June    21 

214 

July    21           _ 

23 

June    22 

1,882 

July    22              _      _      _      _ 

96 

June    23 

1,667 

July    24     _  -      _    __      

42 

June    24 

1,399 

July    27        _      _      -      _ 

9 

June    25 

1,284 

July    28                   _-    . 

^9 

June    26 

1,786 

July    29     „      _  _ 

41 

June    27 

1,339 

July    30     

13 

June   28 

1,472 

June   29 

2,008 

Recapitulation  — 

June    30 

2,258 

February           _  _         _ 

1,072 

July      1 

1,599 

March  ___    

75,408 

July      2              -      _ 

1,531 

April   

104,686 

July      3 

981 

May 

68,953 

July      4 

390 

June 

57,218 

July      6 

616 

July 

8,711 

840 

j  

July      8 

1025 

Total  for  season 

316,048 

APPENDIX  "F." 

List   of   Canneries    in    California    that    Pack   Asparagus. 


Name  of  firm  or  corporation 


Location  plant 


Location  general  office 


California  Fruit  Canners  Assn. 


Griffin  &  Skclly. 


Golden  State  Asparagus  Co. 
Libby,  McNeil  &  Libby 


Pacific  Coast  Canning  Co. 
Pratt,  Low  &  Co 

Hiokinott  Canning  Co 

West  Coast  Asparagus  Co. 


San  Francisco 

Pittsburg. 

Vorden. 

Sacramento 
Isleton  

Oakland. 

Isleton  

Isleton  . 

Ryde. 

Sacramento. 

Oakland    

Ryde 

Orwood    

Holt  _ 


120  Market  St.,  San  Francisco. 


16   California   St.,   S.   F. 

16  California   St.,   S.   F. 

117  Market  St.,  San  Francisco. 


1816  Twelfth  St.,   Oakland. 
Santa    Clara. 
320  California   St.,   S.   F. 
Not    in    operation    seasons 
1  !H  5-16. 


A  I'i 'KXDIX  "G." 

Acreage  and  Production   by  Japanese  Growers  during  1914. 

Acreage,  Sacramento  County,  7,493:  San  J.'.-iqnin  County.  1..VJ4  :  total.  1UH7. 
Of  this,  650  acres  wi-iv  owned  by  them:  1.:M»5  rented  on  cash  basis,  ami  T.n'JI 
rented  on  shares.  Total  cash  returns  received  by  Japanese  -rowers  were  si.  li>.7.~i». 
(Japanese- American  Year  Book.) 


UNIVERSITY  OF  CALIFORNIA  LIBRARY 

This  book  is  DUE  on  the  last  date  stamped  below. 

jjMdUji 


Fi 


ww$%?& 

One  dollar  .<&n  seventh,  day  .overdue. 

•••'••••*' 


OCT  9    1947 


W 

27May'53Cfl 


RECEIVED 

PR  1  1  '67  -3  PM 

LOAN?  DE^T. 


LD  21-100m-12,'46(A2012sl6)4120 


MAY  1  9  1978 


Bros. 
Makers 

Syracuse,  N.  V 
PAT.  JAN.  21,  1908 


572254 


UNIVERSITY  OF  CALIFORNIA  LIBRARY 


